Mix dry ingredients first, then add in everything else (I guess you’re supposed to beat the eggs in a separate bowl and then add sugar, milk and vanilla to the eggs, but who has time for that when all you want to do is eat muffins as fast as possible?!)

Get a muffin pan

Pour muffin batter into pan, but only fill halfway or less!

take a small spoonful of nutella and plop a dollop in each circle

Use rest of batter to pour on top of each until the nutella is completely covered

BAKE anywhere from 15-20 minutes, I set a timer and check at about 10-15 min.

let cool a bit once finished

For the frosting

1 8 oz package of cream cheese

1/2 cup butter

2 cups confectioner sugar

1 tsp vanilla

diced strawberries (optional)

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use. (Make sure cream cheese is soft/not straight out of the fridge.)

Frost these muffins and go for it!! Your climbing will improve a grade based on pure psyche alone..

7. fun part–knead for 12-15 minutes. If you are a boulderer, prepare to face the ”pump” of your life.

8. oil a large bowl

9. drop dough ball in oiled bowl and roll it around until it is completely covered

10. cover with moistened hand towel and put in warm place to let rise (I turn my oven on to ‘bake’ on the lowest temp for a few minutes, then turn it off and it should be warm without being too hot..) let rise 45ish minutes

11. watch climbing videos.

12. after dough ball has doubled in size, cut it into two halves, dump them on counter and go for an additional 6 minute knead-fest (come onnn endurance)

13. preheat oven to 350 degrees

14. grease two bread pans

15. roll dough balls into loave-like shapes, let rise AGAIN until the dough rises about an inch higher than the rim of the pan.

16. bake for 20-30 minutes or until golden brown on top

17. let cool, can also brush with butter once out of the pans for extra delicious points.

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Yukon Gold and Baby Spinach Masala

Ginger and tumeric have natural anti-inflammatory properties, and spinach provides a bit of iron. This is a light and inexpensive meal to make. Tasty and perfect for climbers! (via Vegetarian Times)

Ingredients

2 Tbsp veggie oil

1 lb yukon gold potatos cut into 1/2″ cubes (4 cups)

1 large yellow onion thinly sliced (1 1/2 cups)

3 cloves garlic, minced

2 Tbsp minced fresh ginger

1 jalapeno chile, finely chopped

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp turmeric

13.5 oz can of light coconut milk

6 oz bag baby spinach

1 1/2 tsp garam masala

1 tbsp lime juice

1/4 cup chopped cilantro

Directions

1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and 1/4 cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.

3. Stir in spinach, garam masala, and 1/4 cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

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VEGAN CARROT CAKE

a favorite even though I am not vegan, vegan food just tastes so yummy!

Ingredients

2 cups whole wheat flour

1/4 cup soy flour (optional)

1 1/2 tablespoons ground cinnamon

1 tablespoon ground cloves

4 teaspoons baking soda

2 teaspoons tapioca starch (optional)

1/2 teaspoon salt

1 1/2 cups hot water

1/4 cup flax seed meal (note: this is used as an egg substitute in vegan baking and the ratio is 1 teaspoon of flax seed powder and 1/4 cup of water for every egg to be replaced. Can also use 1/4 cup soymilk and 1 tbsp lemon)

2 cups packed brown sugar

4 teaspoons vanilla extract (I usually put this much or more, love me some vanilla)

6 carrots, grated

1/2 cup blanched slivered almonds (optional)

preheat oven to 350

Directions

Pour the hot water into a mixing bowl, and sprinkle with the flax meal (if using it.) Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the carrots, and almonds. Stir in the dry mixture until just moistened, then pour into a slightly oiled pan.

Bake until a toothpick inserted into the center comes out clean, (about 30 minutes). Let cool for at least 10 minutes+ until removing to put on a rack or to start spraying down with frosting. Since I am NOT a true vegan by any means, I used cream cheese frosting enjoy!

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Vegan dark chocolate brownies

brownies are essential for both sending and happiness. Super easy recipe:

Ingredients

all purpose flour

white sugar

cocoa

baking powder

salt

veg oil

applesauce

vanilla

butterscotch or chocolate chips for the real sugar-addicts

Directions

Pour half the batter in the pan, then put in a layer (around 3/4 cup total) of butterscotch and chocolate chips, and then poured in the rest of the batter, spreading to cover the chips. They will take about half an hour to bake depending on what you put them in (I did a 8″ square pan.) Some recipes also use vanilla soy milk (yum) as well. Eat and crush!

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Cuban Blackbeans with Mango Relish

this recipe is easy, super healthy, and freakin delicious (via YJ)

Ingredients

Serves 8

Mango Relish

2 mangos, peeled and diced

1/2 cup chopped red bell pepper

3 scallions, bottoms and 2’’ of green, thinly sliced

2 Tbs. chopped Italian parsley

Juice of 1 lime

1 tsp. light brown muscovado sugar

Cuban Black Beans

2 tsp. olive oil

2 cloves garlic, minced

1/2 cup chopped onion

1 6-oz. pkg. soy Canadian “bacon,” diced

2 15-oz. cans salt-free black beans, well drained

1 Tbs. red wine vinegar

1/3 cup chopped cilantro

1 tsp. ground cumin

1/8 tsp. lemon pepper

Hot pepper sauce to taste

Directions

To make Mango Relish: Mix diced mangos, bell pepper, scallions and parsley. Squeeze lime juice over all, stir well and stir in sugar. Refrigerate until ready to serve.

To make Cuban Black Beans: Heat oil in a saucepan over medium heat for 1 minute. Add garlic, onion and “bacon.” Saut8E for 5 minutes, stirring frequently. Add beans, vinegar, cilantro, cumin and lemon pepper. Stir in hot sauce to taste. Reduce heat to low, and cook for 10 minutes, or until ready to serve.